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The next foods are the richest sources of medium-chain triglycerides, including lauric acid, and are listed along with their percentage composition of MCTs. Although the sources above are rich in MCTs, the composition varies. For instance, coconut oil comprises all 4 kinds of MCTs, plus a small quantity of LCTs. However, its MCTs include higher quantities of lauric acid (C12) and smaller quantities of the capra fatty acids (C6, C8, and C10). Coconut oil is about 42% lauric acid, making it probably the greatest natural sources of this fatty acid. Compared with coconut oil, dairy sources are inclined to have a higher proportion of capra fatty acids and a lower proportion of lauric acid. MCT oil is a highly concentrated source of medium-chain triglycerides. It’s human-made through a process referred to as fractionation. This involves extracting and isolating the MCTs from coconut or palm kernel oil. MCT oils typically contain either 100% caprylic acid (C8), 100% capric acid (C10), or a combination.